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Posts Tagged ‘thanksgiving’

I’ve been slacking on my blog posts. Not because I’m lazy. I’ve just been insanely busy at work and in life. But I have been having tons of fun. And one of those fun filled days happened to be on Thanksgiving. This day started at 4am. Yup. 4am people. We did our annual pilgrimage to the Macy’s Thanksgiving Day Parade. And if you want a good spot in the front with an unobstructed view from big heads and children’s butts perched on top of their parents shoulders, you MUST rise and shine earlier than the sun does. But I guarantee, every minute of lost sleep, and the countless hours of waiting for the parade to begin is worth it!

This year I also took my “other daughter” Bianca. She’s really just my daughter’s best friend,but I love her as if she were my own. And after a night of giggling, they finally fell asleep at midnight, only to be up ay 4am. And if you can believe it,, they woke up bright eyed and bushy tailed. So without further ado, here are some of the pictures I took that day. Begins with the girls in their sleeping bags at 5am, and ends with the gluten free dinner I made right after I got home from the parade. That’s right people!!! You heard me. After the day I had, I ran home and cooked Thanksgiving dinner as well that day. And I put up the Christmas tree and was relaxing by 6pm. Supermom you might be thinking. You’re thinking right. I rock as a  mom!!! Enjoy!

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Looks like I found a recipe for a gluten free thanksgiving meal with two of my favorite superfoods … chia and quinoa!!!! Holla! And I found a new website with many chia recipes. 🙂

Ingredients

  • ½ cup quinoa
  • 1 tbs olive oil
  • 1 white onion, finely diced
  • 2 cloves garlic, crushed
  • ¼ cup chopped walnuts
  • 2 tbs chopped sage
  • 4 chopped prunes
  • 1 cup water
  • 3 tbs chia seeds
  • Salt and pepper
  • 2 kg free range chicken

Method

  1. Preheat the oven to 220C.
  2. Thoroughly rinse the quinoa and drain off any excess water.
  3. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Next add the walnuts, sage and prunes and stir to combine. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes.
  4. When the quinoa is cooked, stir through the chia seeds, season with salt and pepper and fill the chicken with the chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing.
  5. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes. Reduce the heat to 180C and cook for a further 70 minutes basting the bird a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with accompanying mixed steamed veggies.
  6. Serving suggestion: Scatter chia seeds on Roast Chicken and vegetables.

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